Recipe Sorakaya pottu pachadi/Anapakaya pottu pachadi
Spicy spread with Lauki peel
Summary:
Lauki is very easy to digest and is considered very healthy according to Ayurveda. Lauki can be cooked as a vegetable, dal or chutney. Tenderness of the Lauki can be determined by examining the skin. The skin should be soft and easily scraped with the finger tip when tested. You get better results when the lauki is very fresh i.e. consumed soon after picking.Chutneys can be made out of the fresh peel of lauki/doodhi/sorakaya/anapakaya pottu/. The skin can be used for preparing chutneys and the pulp can be used for making dal or curry.
South India is very famous for fresh chutneys like these ground chutneys. Traditionally chutneys like these are stone ground. These chutneys taste better when they are made fresh. The shelf life is relatively low compared to other chutneys, may be 7 days in a refrigerator.
Ingredients:
- Lauki peel - 1cup
- Green chillies - 6 small Indian( according to taste)
- Tamarind - 1/4 teaspoon paste (one small lemon sized tamarind soaked in warm water)
- Salt - 3/4 teaspoon (according to taste)
- Chana dal (bengal gram) - 1 tablespoon
- Urad dal (black gram) - 1 teaspoon
- Cumin seeds - 1 teaspoon
- Mustard seeds - 1 teaspoon
- Oil - 1 teaspoon
- Cilantro - 1/4 cup
Process:
Preheat a skillet with one teaspoon oil, add chana dal, urad dal, cumin and mustard seeds to splutter. Add curry leaves and green chillis. After a minute add Lauki peel, turmeric. Fry them for 2 - 3 minutes.
Add tamarind pulp and salt; Turn off the stove.
Let it cool. Grind all the ingredients with cilantro. Add very little water if needed.
Tastes good with roti/rice or can be used as a sandwich spread.
Preparation time: 10 - 15 minutes
# Servings: 8 - 10
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